Step 1

Preheat your oven to 200°C.

Step 2

Top and tail the beetroot and cut into bite sized chunks. Place on a tray lined with greaseproof paper. Toss with 1 tablespoon of olive oil and roast in the oven for 30 minutes.

Step 3

Meanwhile, roughly chop the leek, celery stalk and ginger and place it in the Thermomix mixing bowl.  Chop it on setting 3 Sec. / Speed Add the remaining olive oil and cook on setting 10 Min. / Varoma / Speed 1 / No measuring cup. Add the cooked beetroot and stock and boil again on setting 5 Min. / Varoma / Speed 1.

Step 4

Once cooked, add the lemon juice and coconut milk and slowly start whizzing it up. Starting on setting 5, slowly increase the speed to 9 until completely smooth. Garnish with the dill and serve immediately. Enjoy!

Step 5

If you don't have a Thermomix, chop the leeks, celery stalks and ginger into fine slices and place in a large saucepan with the remaining olive oil. Fry for 10 minutes on medium heat. Add the cooked beetroot and vegetable stock and boil again for another 5 minutes. Once cooked, add the lemon juice and coconut milk and transfer into a blender. Blend until smooth and serve garnished with dill.